2 ½ cups sifted flour
1 ½ cups sugar
3 ½ teaspoons baking powder
1 tsp. salt
½ cup shortening
¾ cup milk
¼ cup maraschino cherry juice
1 teaspoon vanilla extract
2 teaspoons almond extract
4 egg whites
¾ cup chopped pecans
18 maraschino cherries, drained and chopped

Sift flour, sugar, baking powder and salt together into mixing bowl. Cut in shortening. Combine milk and cherry juice. Gradually add liquid mixture and flavorings to dry ingredients. Beat 2 minutes. Beat in egg whites. Fold in nuts and cherries. Pour batter into greased and floured 8 or 9 inch pans. Bake at 375 degrees for 20-25 minutes. Turn onto racks to cool completely. Fill and frost with Mt. Vernon Icing

2 Tbs. shortening
2 Tbs. butter
1 tsp. almond extract
1 tsp. vanilla extract

½ tsp. salt
4 cups confectioner’s sugar, sifted
9 Tbs. scalded cream
Red food coloring

Combine shortening, butter, flavorings and salt; blend well. Add sugar and cream alternatively, mixing until icing is of spreading consistency. Add coloring by drops, mixing well after each addition, until desired pinkness is attained.